Читать книгу Bread Making For Dummies - Wendy Jo Peterson - Страница 33

This is when the artists among us get happy! Sourdough can be scored into beautiful designs. Artistry is not my forte, however, so I prefer to be simple with either a long slice into the dough, about ⅛ inch to ¼ inch deep or an X across the top (see Figure 4-4).

Scoring sourdough isn’t just decorative — it has a purpose. The skin is taut and tight after shaping, and when the dough gets placed into a very hot oven, it wants to rise and push on the surface. Scoring with a lame or serrated knife allows for gasses to release at those score marks, creating a picturesque loaf of baked bread.